The host of the Travel Channel series "No Reservations" provides a behind-the-scenes account of his global culinary adventures, from New Jersey to New Zealand, offering commentary on food in every corner of the globe.

Anthony goes to St. Martin to visit with the Freedom Fighters and learns how to cook simply with Rastafarians. Caribbean flair is also featured.

Sao Joaquim Market and Stella Marcs in Salvador da Bahia is featured as well as African culture.

Anthony goes around the Mall of America to see all it has to offer. Other local Minneapolis and St. Paul restaurants prove that the twin cities are not just a fly over place.

What makes a great bar? Anthony is in New York to show you how to choose one that's perfect for you.

Instead of staying in the airport for the layover, Anthony heads out to enjoy Bangkok cuisine. Then he heads off to Little India in Singapore.

Anthony travels to New Orleans for the first time to learn more about Creole and Cajun cuisine.

London, England - In London, Tony attempts to dispel the myth that all English food is disgusting and over-boiled. Tony tries Nose to Tail Eating, explores traditional fare at Pie and Mash Shoppes and then visits a predominantly Indian community.

San Sebastian, Spain: Tony explores the food-crazed Basque culture. Tony's guide, Chef Luis Irizar, takes Tony into the underworld of Basque gastronomic societies. Later, Tony explores the cities tapas bars.

Los Angeles - CA, New York chef, Anthony Bourdain, descends into the culinary underbelly of his metropolitan nemesis, Los Angeles, where he experiences the trials of celebrity fame and the joys of West Coast cuisine.